In early spring, violets pop up everywhere, covering the ground with their small purple blossoms. When I was a kid, I used to make candied violets by brushing egg white on their delicate petals before sprinkling them with sugar.
A much less time consuming way to serve violets is to freeze them into ice cubes. I froze some mint leaves as well, and I think they look so lovely together. Violets also look great scattered across a salad or used as cupcake toppers.